Preheat oven to 400 degrees F. Place four 2 to 3-inch deep ramekins on a rimmed baking sheet and coat with cooking spray.

Whisk sugar, flour, salt, cinnamon, and nutmeg in a bowl. In separate bowl, beat egg and whisk in sour cream, oil, and zest. Add wet ingredients to dry ingredients and mix together well.

Divide berries among the four ramekins then top with equal amounts of the custard.

Bake until puffed and golden brown, approximately 25-30 minutes. Cool for 10 minutes and serve with a dollop of yogurt, crème fraiche, or whipped cream.